i don't know if he still makes it, but popovich provisions in pine plains used to make the best mozz up here. i now get fresh mozz from quattro's (pleasant valley, near rte 44 / taconic) but there's a few places...

depending what op means by mid-husdon valley, the one in corltandt manor does as well. It was written up in the ny times a couple of years ago. op, would be good if you gave us more detail on the location.

btw, were I to start a wine bar, I don't think I'd choose mozzarella as one of my cheeses. We've organized 20-30 charity wine and cheese tastings, worked in the wine industry, we've never used mozz. I guess if you're a sommelier as your ch name suggests, you know what you're doing.